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Home » Vintage » Slow Cooker Vintage Ham and Potato Dinner

Slow Cooker Vintage Ham and Potato Dinner

by Sarah Olson on August 15, 2016 | Updated March 31, 2021 33 Comments

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Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?

vintage slow cooker photo with text overlay

Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crockpot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also, the potatoes get fork-tender, and the ham even gets tender too.

cream of chicken soup, ham, cheese, onion, potatoes and green beans on a cutting board.
sliced potatoes, ham and green beans in a slow cooker.

Have a great week. I hope you give this recipe a try, it’s a keeper!

potatoes, ham and green beans in a sauce in a slow cooker.

Slow Cooker Vintage Ham and Potato Dinner

4.5 from 8 votes
This adapted Amish vintage ham, green beans, and potato dinner will surely satisfy even the pickiest of eaters.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Ham and Potato Dinner
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 5
Calories: 529kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

Ingredients:

  • 10.5 oz cream of chicken soup
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 5 cups russet potatoes sliced
  • 3 cups green beans trimmed and cut
  • 2 cups ham diced
  • 1/2 cup white onion diced
  • 2 cups shredded sharp cheese divided
US Customary – Metric

Instructions:

  • In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
  • Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
  • Pour in the soup, stir well and evenly smooth the mixture in the crock.
  • Cover and cook on LOW for 6 hours.
  • When the cooking time is done, sprinkle in the remaining cheese.
  • Replace the lid back and let the cheese melt; about 5 minutes.
  • Serve and enjoy!

How to Video:

Nutrition:

Calories: 529kcal | Carbohydrates: 39g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1509mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 18mg | Calcium: 404mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Dinner, Pork, Vintage Tagged With: Crock pot, crockpot, dinner, ham, slow cooker, vintage

    Comments

    1. Willam Otto says

      April 5, 2021 at 10:50 am

      2 stars
      We made this for Easter dinner. Up to the time we added the cheese it tasted great. But – after we added the cheese it turned salty. All we could taste was the salt from the cheese. We were so disappointed after waiting all that time and we were not able to enjoy it. Too bad.

      Reply
    2. Julie wood says

      August 28, 2020 at 2:28 pm

      5 stars
      This was excellent added some garlic bread.

      Reply
    3. J says

      August 16, 2020 at 7:24 am

      Hello,

      I am trying this recipe later this week. I was wondering if I could use frozen green beans or would that add too much water?

      Also, could I cook this on high for 4 hours? My crockpot doesn’t have a 6 hour low setting. (There is a 6 hour high one though.)

      Thanks

      Reply
    4. Maddie. W says

      May 27, 2020 at 5:20 pm

      4 stars
      Great recipe to use left over ham. I used mushroom soup and corn becuase I didn’t have cream of chicken or beans. My kids don’t like onions so that didn’t go in. I really like how versatile your recipes are!! I use my crockpot at least twice a week and love using your recipes. They always turn out even when I have to substitute or take something out.

      Thank you!!!!

      Reply
    5. Sarah says

      May 17, 2020 at 9:02 am

      Is the ham cooked already?

      Reply
      • Sarah Olson says

        May 17, 2020 at 11:45 am

        Most ham in the US is precooked and is actually safe to eat raw (read the label on yours). Yes, it’s cooked packaged ham. 🙂

        Reply
    6. Jess says

      February 25, 2020 at 2:20 pm

      5 stars
      I found these cute little bite sized potatoes so I just dumped in the whole lb besides about 12 wonky ones. I hate measuring anything I just put it on, eyeballing everything except the milk, cheese and spices. I can tell it’s going to be delicious and it was fairly quick to throw everything in and stir, especially not having to cut the tatos since theyre seriously tiny. Thank you so much for this recipe! Until then I have some extra fresh green beans to snack on

      Reply
    7. Kerri Cowles says

      January 6, 2020 at 3:32 pm

      5 stars
      Fam loved it… my son ( who just bought his first house ) asked if I could make him a recipe book with all his favorite recipes! That is quite the compliment!

      Reply
      • Cheri says

        January 5, 2021 at 1:25 pm

        It’s in the crockpot now. Smells super delicious! Love having supper ready and so easily made. I had to use mushroom soup because I dint have cream of chicken soup on hand.
        Thank you for the great idea.

        Reply
    8. Louanne says

      September 9, 2017 at 3:24 pm

      How thick do you cut the potatoes?

      Reply
      • Sarah Olson says

        September 9, 2017 at 7:26 pm

        About a 1/4 inch thick

        Reply
    9. Meryl says

      July 26, 2017 at 7:57 am

      Could you use canned green beans?

      Reply
      • Sarah Olson says

        July 26, 2017 at 8:14 am

        I don’t see why not, I love canned green beans in crock pot recipes.

        Reply
    10. Hannah Laster says

      September 1, 2016 at 7:22 am

      could you use cream of mushroom

      Reply
      • Sarah Olson says

        September 1, 2016 at 7:42 am

        Yes, that would work great!

        Reply
        • Hannah Laster says

          September 1, 2016 at 8:19 am

          Thank you so much

          Reply
    11. Becky says

      August 19, 2016 at 9:16 am

      Could you use canned corn if you don’t have green beans?

      Reply
      • Sarah Olson says

        August 19, 2016 at 10:02 am

        I don’t see why not! Sounds really good actually.

        Reply
        • Becky says

          August 19, 2016 at 5:07 pm

          Thank you for your recipe.Tried it with the corn and it was awesome!

          Reply
          • mandyrstrickland79 says

            November 8, 2017 at 8:02 am

            I’m making it now with cream of celery soup and corn instead of the cream of chicken and green beans. Hope it turns out well!

            Reply
    12. linda says

      August 16, 2016 at 11:41 am

      I would use cream of celery soup

      Reply
      • Sarah Olson says

        August 16, 2016 at 12:02 pm

        That would be good too!

        Reply
    13. Mary says

      August 16, 2016 at 10:38 am

      Has anyone made this without the cheese? I guess I am the only person in the world that does not like cheese!!

      Reply
    14. Hamma says

      August 15, 2016 at 5:59 pm

      I love Sarah Olsen’s way because of the cream of chicken soup. Thank you for sharing your ideas. For you “analytical readers,” keep your opinions silent and just eat!

      Reply
    15. Kris Catlin says

      August 15, 2016 at 5:48 pm

      If I want to double the ingredients, would I have to increase the time and how much if I did? This looks so good.

      Reply
      • Sarah Olson says

        September 18, 2016 at 1:37 pm

        I think an hour more if you were to double. Definitely keep the lid on during the cooking time!

        Reply
    16. Jackie Svorinich says

      August 15, 2016 at 12:54 pm

      Looks DELICIOUS!

      Reply
    17. Kathi says

      August 15, 2016 at 12:38 pm

      My family has been making what you call Ham and Potato dinner for hears. However, we use real finely diced red or yellow onion; 2 cups of 100% milk or half and half and 3 tablespoons butter. This is turned into a casserole dish and nuked in the microwave for 45 minutes. Or you can do 30 minutes in the microwave and 30 minutes in a 350 degree oven. I don’t have a problem cooking this in the crock pot but using Cream of Chicken soup – you have got to be kidding – yick. That ruins this dish.

      Reply
      • Sarah Olson says

        August 15, 2016 at 3:23 pm

        I understand some do not like cream of chicken. My family loves it, if you don’t make your own substitutions.

        Reply
        • Kathi says

          August 15, 2016 at 3:31 pm

          Not a problem. One other question – why do you show using real onions in your video and then use onion powder in the recipe? Curious. Kathi

          Reply
          • Kris Catlin says

            August 15, 2016 at 5:50 pm

            The onion powder is used in the soup/milk mixture and the real onions are tossed in with everything else.

            Reply
          • Sarah Olson says

            August 15, 2016 at 6:21 pm

            I use both in the video and recipe.

            Reply
            • Ash says

              February 28, 2018 at 11:02 am

              At what temp and how long would you cook this if you were to do in oven?

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